The Cucumber Semolina Cake is the healthier version of regular cakes. It contains no maida, no butter and no sugar. This cucumber cake is authentic recipe of Ratnagiri. I got the chance to see the recipe of this cucumber cake in a food show by Chef Vikas Khanna. Rantagiri people used to steam this cucumber cake.
I noted the ingredients of the authentic recipe. In that they are not using cucumber juice and using the milk for dropping consistency of batter. So in this recipe I have replaced the milk with cucumber juice and added fresh curd. This is not the authentic traditional recipe but this is the healthier version of it.
This cake has dominant taste of cucumber. It will give you little bit sweetness of jaggery. If you like more sweet taste, you can adjust the quantity of jaggery. This recipe is for the mothers who always in search of healthy cake for their crazy kids. Try this cucumber semolina cake with this step wise recipe and add it into your kid’s favorite dishes.
Baking time : 15 – 20 min
Baking temperature : 180 degree Celsius
Step-by-Step Cucumber Semolina Cake Recipe :
Step 1 : Dry roast the semolina till it starts to release its aroma.
Step 2 : Rinse and peel the cucumber. Grate the cucumber. If you are using big size yellow cucumber or ripe kheera then remove the seeds then grate it.
Step 3 : In a mixing bowl, add roasted semolina, grated cucumber with its juice, ghee, grated jaggery, curd and cardamom powder.
Step 4 : Mix the batter well. There should not be any lumps.
Step 5 : This batter is neither thick nor thin. It has medium dropping consistency.
Step 6 : Add the baking powder and soda. Mix well.
Step 7 : Grease the cake tin with ghee.
Step 8 : Immediately pour the batter in greased cake tin.
Step 9 : Bake the cucumber semolina cake in preheated oven for 15 – 20 min or until a knife inserted comes out clean.
Step 10 : When cucumber semolina cake get baked completely, keep the cake tin on wired rack. Allow it to cool. Then unmold it.
Step 11 : Slice up the prepared cucumber semolina cake and serve on any occasion.
Note : You can prepare same cucumber semolina cake in steamer also.
- 1 cup grated cucumber or yellow cucumber or kheera with its juice
- 1 cup semolina / suji / rava ( approx. 170 gm )
- ¾ cup grated jaggery
- ¼ cup fresh curd
- ¼ cup ghee
- ¼ tsp cardamom powder
- ¼ tsp baking powder
- Pinch of soda
- Dry roast the semolina till it starts to release its aroma.
- Rinse and peel the cucumber. Grate the cucumber. If you are using big size yellow cucumber or ripe kheera then remove the seeds then grate it.
- In a mixing bowl, add roasted semolina, grated cucumber with its juice, ghee, grated jaggery, curd and cardamom powder.
- Mix the batter well. There should not be any lumps.
- This batter is neither thick nor thin. It has medium dropping consistency.
- Add the baking powder and soda. Mix well.
- Grease the cake tin with ghee.
- Immediately pour the batter in greased cake tin.
- Bake the cucumber semolina cake in preheated oven for 15 – 20 min or until a knife inserted comes out clean.
- When cucumber semolina cake get baked completely, keep the cake tin on wired rack. Allow it to cool. Then unmold it.
- Slice up the prepared cucumber semolina cake and serve on any occasion.
Hi. I made this cake yesterday. It turned out well, except that it smells like fish! Why is that? The taste is delicious once you get beyond the smell. But I’m wondering why it smells like fish.
Generally It should not smell bad. I never had such experience with this. Something may went wrong with ingredient or procedure. Please try again with fresh curd.